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The Rachel Sandwich

Oct 20, 2012

This delicious sandwich topped with homemade coleslaw is courtesy of Chris Schlesinger.

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Yields:
1

Ingredients

The Rachel Sandwich

5
oz.
sliced roasted turkey breast

2
tbsp.
Russian dressing

1/4
c.
Creamy Coleslaw

2
slice sourdough bread

unsalted butter

3
thin slices Swiss cheese

Creamy Coleslaw

1
tbsp.
Dijon mustard

1
tbsp.
cider vinegar

1
tbsp.
freshly squeezed lemon juice

1
tbsp.
sugar

1
tsp.
course salt

1/2
c.
mayonnaise

1/4
c.
sour cream

1
small green cabbage

2
medium carrots

1
small onion

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Directions

To make coleslaw: Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.

Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

To make sandwich: Heat a griddle or large skillet over medium-high heat. Layer turkey slices on griddle and let cook for 1 minute.

Butter one side of 1 slice of bread and spread opposite side with Russian dressing; place buttered-side down on griddle. Butter one side of remaining slice of bread and place buttered-side down on griddle; top with cheese. Turn turkey and top with coleslaw. Cook until turkey and bread are warmed through and cheese is melted, 2 to 3 minutes. Sandwich turkey and coleslaw between bread. Slice and serve immediately.

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